[dropcap]O[/dropcap]ne of the most popular aguas frescas or cold drinks in Spain and Latin America, Horchata is a staple at any Cinco de Mayo party. While this delicious drink varies depending on the country, in lieu of Cinco de Mayo we chose a classic Mexican horchata recipe for our party menu. But the best part is we have made a guilt-free but still oh-so-good horchata that touches just the right notes. Follow the simple recipe below to make your own at home.
[large_title title=”Ingredients”]
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- 1 cup of long grain white rice
- 4 cups of boiling water
- 3 cinnamon sticks
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- 2-3 tbsp of almond soy creamer
- 1 cup of whole milk, almond or soy milk
- 1/2 cup of cane sugar
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- 2 tsp of vanilla extract
- ground cinnamon for garnish
- crushed ice
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[large_title title=”Directions”]
First wash and drain your rice to make sure you rinse any residue. Next pour your rice in a blender and proceed to grind it until you get rice powder. Once you’re satisfied with the consistency, add the rice powder, cinnamon sticks, almond soy creamer, and boiling water in a large bowl or pitcher. Leave it to soak in the refrigerator overnight or at least for 8-10 hours.
After the rice has soaked for at least 8 hours, throw away the cinnamon sticks and give the rice water a good stir.
It’s time to strain the rice mixture to get rid of of the rice particles. So pour the rice mixture through the strainer until you’re left with just the liquid. Tip: We recommend using a cheese cloth or mesh sieve over the strainer for a foolproof way of getting rid any lingering bits of rice.
Now just add the milk, sugar and vanilla. Stir well. Depending on how sweet you like your horchata, you may need to add more sugar.
When ready to serve just pour over ice and garnish with ground cinnamon.
The horchata is great paired with our three Easy & Delicious potato, longostino and chicken tacos.
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